Grilled Chicken with Chimichurri

At our house, what Lolly wants Lolly gets.  And tonight she wanted grilled chicken with a chimichurri topping.  This is a super-simple but supremely delicious topping that pairs well with grilled meats, particularly steak and chicken.  You get a blast of herbal freshness and olive oily moisture, accented with citrus, garlic and a little heat.  You can whip it together with a just a few minutes of knife work.

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Here are your ingredients for about 3 servings:

  • 1 medium jalapeno pepper
  • 1 cup fresh cilantro leaves
  • 1 cup fresh flat-leaf parsley
  • 3 cloves garlic, minced
  • 1/3 cup olive oil
  • 2 tbsp. lemon juice
  • salt and pepper to taste

Start by roasting the jalapeno either under the broiler or directly on the rack of a gas burner.  When it has cooled sufficiently, remove the stem and seeds, and chop it small.  With the herb leaves I try to remove as many of the large stems as possible, but that’s just a personal preference.  Combine the cilantro and parsley in a heap, and chop them to a fairly fine cut.  Combine the pepper and herbs with the remaining ingredients in a bowl and mix well.  Let it sit for about 20 minutes to blend the flavors and you’re ready to go.

Tonight I served this over grilled chicken, which I prepared on a stovetop cast iron grill pan.  The chicken was brushed with olive oil and sprinkled with a citrus herb rub that I got from Williams-Sonoma.  This rub has some jalapeno heat of its own, so be warned if you’re not a spicy food junkie like me.

The rest of the stuff on the plate is just what I threw together with some spare produce — pickled cucumbers and red onion, pan fried zucchini slices, and some fresh tomato as a seasonal accent.  As you might expect, we munched it down with a big, happy grin on our faces — and we took no prisoners!  I hope you will enjoy this as much as we do.  Until next time:  Eat well, my friends!

 

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